Green Pea Kebabs / Green Peas Tikki Recipe

Green Pea Kebabs or Green Peas Tikki are appetizing, delicious, and full of flavors. These kebabs are perfect for the starter before the wholesome meal or for the midday snack. The recipe is straightforward and comes together easily. Green Pea Kebabs are not only vegetarian, but they are vegan friendly too.

Jump to:

• About Green Pea Kebabs
• Ingredients
• Step by Step Directions
• Storing and Reheating the Kebabs
• Helpful Tips
• Frequently Asked Questions
• More Such Recipes
• Recipe Card

About Green Pea Kebabs

Making of Green Pea Kebabs requires basic ingredients and should be readily available in our pantry. They are vegan and without onion and garlic.

The easiest way to make these Kebabs is to use frozen peas. With frozen green peas, we can make this scrumptious snack all around the year.

• Texture: Green Pea Kebabs are crispy outside, soft inside, and melts in the mouth. 
• Flavors: They are savory, full of green peas, and deliciously flavorful with spices.
• Shallow Fried: To keep the Kebabs healthier, I have shallow-fried them. And they taste no less than deep-fried.

Ingredients

1. Green Peas: I have used frozen green peas in this recipe. For me, it is hard to find fresh green peas, and so frozen is always a handy option. But if you have access to fresh green peas, you can use them instead of frozen.
2. Potatoes: It provides the structure to the green peas Tikki and helps to bind the mixture. Do not use more potatoes than mentioned in the recipe; otherwise, it will overpower the taste and flavor of green peas.
3. Coriander Seeds and Cumin Seeds: Dry roasted coriander and cumin seeds add pleasant flavors and bite to the Kebabs. Do not skip the step of dry roasting these whole spices.
4. Green Chili and Ginger: Using fresh green chili and ginger will enhance the flavor. But if you have pre-prepared chili paste and ginger paste, you can use them.
5. Garam Masala Powder: Adds spiciness and flavors. You can check out this recipe for homemade Punjabi Garam Masala Powder.
6. Bread Crumbs: Use the soft bread crumbs; I have used freshly made crumbs from the homemade bread slices. Check out this recipe of homemade White Sandwich Bread / Eggless White Sandwich Bread.
7. Chickpea Flour: It helps in binding the Kebabs and provides some crispiness. You can also use all-purpose flour or cornstarch instead of chickpea flour. 
8. Coriander Leaves: Use fresh and finely chopped.
9. Sugar: It is optional, but I will recommend using it to enhance the taste of kebabs.
10. Lime Juice: Use the juice of one small lime; you can add more if you prefer tangier kebabs. Instead of lime juice, you can also use 2 tablespoon of lemon juice.

Step by Step Directions

• Dry roast the coriander and cumin seeds in a small pan over medium heat. Roast them for about a minute or until they are aromatic.

• Allow them to cool and crush them in a mortar and pestle or place them in a plastic bag and crush with a rolling pin.
• Set aside.

• Bring 3-4 cups of water to a boil in a pan or pot. Add a teaspoon of salt and green peas.
• Cook the peas for about 10-15 minutes or until they are tender and almost cooked.

• Drain the water completely and transfer the peas into a mixing bowl.
• Then mash the peas with a fork or with a potato masher.

• Add the mashed potato, and stir well to combine.

• To the peas and potato mixture, add crushed coriander-cumin, salt, chopped green chilis, grated ginger, Garam Masala, bread crumbs, chickpea flour, sugar, coriander leaves, and lime juice.
• Stir the mixture to combine well.

• Divide the mixture into 15 – 16 equal portions and flatten them to form round Tikkis.
• If your mixture is very soft and sticky, place it in the fridge for about 30 minutes, and then shape them into Tikkis.

• Heat 2-3 tablespoon oil in a frying pan and fry the Kebabs in batches for about 3-4 minutes on each side or until golden brown.

• Serve the Green Pea Kebabs with your choice of chutney or ketchup.

Storing and Reheating the Kebabs

• If you have leftover green pea kebabs, keep them in an airtight container and refrigerate for up to 3 days. 
• You can also store the prepared green pea mixture in the fridge for up to 3 days. And make the Kebabs just before when you are ready to eat.
• For reheating, shallow fry them again with very little oil on medium-low heat and serve immediately. 
• If you have an air-fryer, you can reheat the kebabs in the air-fryer at 350° F for about 5-6 minutes or as per your air-fryer manual. 

Helpful Tips

• If your green pea mixture is very soft, sticky, and hard to shape Tikki, place the mixture in the fridge for about 30 minutes. Then divide into equal portions, shape, and shallow fry.
• Do not add more potatoes; otherwise, it will overpower the taste and flavor of green peas.
• For very spicy Kebabs, add more green chilis.
• You can also add Amchur powder or Chaat Masala instead of lime juice.
• For the Jain green pea Kebabs, use one raw banana (boiled and mashed) instead of potatoes.

Frequently Asked Questions

Can I Make These Kebabs Without Bread Crumbs?

If you don’t have bread crumbs, you can sub it with cornflakes or rolled oats. Either one you use, grind them into a coarse powder and then add them into the mixture instead of bread crumbs. If you have bread at home, whole wheat or white, you can also make fresh bread crumbs by grinding a couple of bread slices.

Can I Make Green Pea Kebabs in Air-Fryer?

Yes! Instead of shallow-frying, you can air-fry these Kebabs. Spread oil generously on each Tikki, and air fry them as per your air-fryer manual. Make sure to flip the Kebabs halfway through cooking time.

Can I use Raw Banana Instead of Potato?

If you don’t eat potatoes or for the Jain diet, you can substitute potatoes with boiled and mashed raw bananas. Use one raw banana for this recipe, boil, peel, and mash it. Add it to the mashed green peas instead of potatoes.

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

More Such Recipes

You May Also Like

• Gajar Matar Sabji / Carrot and Peas Curry No Onion No Garlic
• Matar Paneer No Onion No Garlic

Recipe Card